Umami: unlocking the secrets of the fifth taste
Saved in:
| Main Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York
Columbia University Press
[2014]
|
| Series: | Arts and traditions of the table: perspectives on culinary history
|
| Subjects: | |
| Online Access: | TUM01 |
| Item Description: | Enthält Rezepte |
| Physical Description: | 1 Online-Ressource (281 Seiten) |
| ISBN: | 9780231537582 0231537581 9780231168908 023116890X |
Staff View
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| 245 | 1 | 0 | |a Umami |b unlocking the secrets of the fifth taste |c Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen |
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| 500 | |a Enthält Rezepte | ||
| 505 | 8 | |a In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. | |
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| 650 | 7 | |a Food / Composition |2 fast | |
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| 650 | 4 | |a Umami (Taste) | |
| 650 | 4 | |a Flavor | |
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| 650 | 4 | |a Food |x Composition | |
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Record in the Search Index
| _version_ | 1804175027906543616 |
|---|---|
| any_adam_object | |
| author | Mouritsen, Ole G. 1950- Styrbaek, Klavs |
| author2 | Johansen, Mariela Mouritsen, Jonas Drotner |
| author2_role | trl pht |
| author2_variant | m j mj j d m jd jdm |
| author_GND | (DE-588)110651057 |
| author_facet | Mouritsen, Ole G. 1950- Styrbaek, Klavs Johansen, Mariela Mouritsen, Jonas Drotner |
| author_role | aut aut |
| author_sort | Mouritsen, Ole G. 1950- |
| author_variant | o g m og ogm k s ks |
| building | Verbundindex |
| bvnumber | BV042793696 |
| collection | ZDB-4-NLEBK |
| contents | In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. |
| ctrlnum | (ZDB-4-NLEBK)781062 (OCoLC)876512420 (DE-599)BVBBV042793696 |
| dewey-full | 612 612/.31 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 612 - Human physiology |
| dewey-raw | 612 612/.31 |
| dewey-search | 612 612/.31 |
| dewey-sort | 3612 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| indexdate | 2024-07-10T07:09:46Z |
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| isbn | 9780231537582 0231537581 9780231168908 023116890X |
| language | English |
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| series2 | Arts and traditions of the table: perspectives on culinary history |
| spelling | Mouritsen, Ole G. 1950- Verfasser (DE-588)110651057 aut Umami unlocking the secrets of the fifth taste Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen New York Columbia University Press [2014] 1 Online-Ressource (281 Seiten) txt rdacontent c rdamedia cr rdacarrier Online-Ressource Arts and traditions of the table: perspectives on culinary history Enthält Rezepte In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Taste Flavor / Congresses Glutamates / physiology / congresses Taste / Congresses Taste / physiology / congresses MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Flavor fast Food / Analysis fast Food / Biotechnology fast Food / Composition fast Umami (Taste) fast Medizin Umami (Taste) Flavor Food Analysis Food Composition Food Biotechnology Cooking (DE-588)1071861417 Konferenzschrift gnd-content Styrbaek, Klavs Verfasser aut Johansen, Mariela trl Mouritsen, Jonas Drotner pht Erscheint auch als Druck-Ausgabe 978-0-231-16890-8 |
| spellingShingle | Mouritsen, Ole G. 1950- Styrbaek, Klavs Umami unlocking the secrets of the fifth taste In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Taste Flavor / Congresses Glutamates / physiology / congresses Taste / Congresses Taste / physiology / congresses MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Flavor fast Food / Analysis fast Food / Biotechnology fast Food / Composition fast Umami (Taste) fast Medizin Umami (Taste) Flavor Food Analysis Food Composition Food Biotechnology Cooking |
| subject_GND | (DE-588)1071861417 |
| title | Umami unlocking the secrets of the fifth taste |
| title_auth | Umami unlocking the secrets of the fifth taste |
| title_exact_search | Umami unlocking the secrets of the fifth taste |
| title_full | Umami unlocking the secrets of the fifth taste Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen |
| title_fullStr | Umami unlocking the secrets of the fifth taste Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen |
| title_full_unstemmed | Umami unlocking the secrets of the fifth taste Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen |
| title_short | Umami |
| title_sort | umami unlocking the secrets of the fifth taste |
| title_sub | unlocking the secrets of the fifth taste |
| topic | Taste Flavor / Congresses Glutamates / physiology / congresses Taste / Congresses Taste / physiology / congresses MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Flavor fast Food / Analysis fast Food / Biotechnology fast Food / Composition fast Umami (Taste) fast Medizin Umami (Taste) Flavor Food Analysis Food Composition Food Biotechnology Cooking |
| topic_facet | Taste Flavor / Congresses Glutamates / physiology / congresses Taste / Congresses Taste / physiology / congresses MEDICAL / Physiology SCIENCE / Life Sciences / Human Anatomy & Physiology TECHNOLOGY & ENGINEERING / Food Science Cooking Flavor Food / Analysis Food / Biotechnology Food / Composition Umami (Taste) Medizin Food Analysis Food Composition Food Biotechnology Konferenzschrift |
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